A Little History
In 1893, Bertha Palmer, a prominent Chicago socialite whose husband owns the Palmer House Hotel, asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition. She requested the dessert be smaller than a piece of cake and could be included in boxed lunches.
The result, the birth of the Brownie! The first-known Brownie recipe was published in 1899 in Machias Cookbook, called “Brownie’s Food”.
Our gluten and sugar free brownies recipe is a healthy alternative dessert that make 48 squares and takes 10 minutes to prepare and 30 – 40 minutes to cook.
What you’ll need to make Gluten and Sugar Free Brownies
- 200g Solid raw cocoa paste
- 375g Ground almonds
- 6 Large free-range eggs
- 250g Xylitol
- 300g Cocoa butter
- 50g desiccated coconut
- 1 teaspoon baking powder
- 3 Tablespoons of cocoa powder
How To Bake Gluten and Sugar Free Brownies
- First, pre-heat your oven to 160°C and grease up a baking dish.
- In a bowl, grind together the coconut, cocoa powder, ground almonds, cocoa paste and baking powder
- In a separate bowl, whisk the eggs and xylitol together until the xylitol is dissolved and the eggs are light and fluffy.
- Melt the cocoa butter.
- Fold the ground cocoa and egg mixture together until they’re combined.
- Then, fold the warm cocoa butter into the mixture until all is combined.
- Take your greased baking dish and pour in the batter and bake for 30 – 40 minutes until set.
- Leave to cool down and slice into squares and enjoy.
Bon Appétit!
This healthy dessert will pair lovely with our Baby Marrow Puttanesca Pasta recipe.
Nutritional Info
| Nutritional Information | (Per Serving) |
|---|---|
| Kilojoules | 731 |
| Carbs | 8 |
| Fat | 16 |
| Protein | 3 |
| Sodium | 21 |
| Sugar | 0.1 |